Filling:
Boil pomegranate juice in
heavy large saucepan until reduced to
scant 1 cup syrup, about 15 minutes.
DO AHEAD: Pomegranate syrup can be
made 1 day ahead. Cover; chill.

Position rack in center of oven and
preheat to 400°F. Spread room-temperature
butter evenly over bottom and up sides of
heavy medium oven-proof skillet (10 inches
across top; 8 inches across bottom; 21/4
inches deep). Sprinkle sugar evenly over
butter. Cook over medium heat without
stirring until mixture bubbles all over,
about 3 minutes. Remove from heat. Stand
apple quarters on 1 end around edge of
skillet, leaning 1 cut edge against pan side
and fitting snugly. Stand as many apples
in center as will fit. Sprinkle apples with
allspice and salt.

Using spatula, press apples gently
toward center, then down to compact. Slide
crust over apples. Press crust down around
apples at edge of skillet. Cut 4 slits in top
for steam to escape.

Bake tart until crust is brown and
juices at edge are thick and dark scarlet in
color, 25 to 30 minutes. Remove skillet from
oven; let stand 1 minute.

Place large plate over skillet. Using
oven mitts and holding plate and skillet
firmly together, invert tart onto plate.
Carefully lift off skillet. Return any apples
to tart that may be stuck in skillet. Let
cool at least 15 minutes. Serve tarte
Tatin warm or at room temperature with
vanilla ice cream and drizzle of remaining
pomegranate syrup.

my notes

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Recent Review

This recipe comes out looking nice even if you're not that adept at working with pie dough like me! It was a little bit too sweet for my tastes. If I make it again I will probably add more allspice and maybe some citrus to balance out the amount of sugar from the pomegranate juice. My apples were also a little on the soft side so I might reduce the cooking time on the stovetop to avoid that. I used Rome apples though so that may have affected the texture. Overall, a nice change from traditional apple pie and my guests seemed to like it.